Ultimate Sausage Hashbrown Breakfast Casserole
The breakfast casserole that understands the assignment.
Every family has that breakfast casserole. The one that shows up on Christmas morning, Easter brunch, baby showers, post-sleepover mornings, and any weekend where people are staying over and someone says, “What should we do for breakfast?”
This is that casserole.
The Ultimate Sausage Hashbrown Breakfast Casserole is cozy, hearty, cheesy, golden on top, and layered in the most satisfying way possible. It starts with buttery hashbrowns, gets topped with savory sausage and peppers, finished with two kinds of cheese, and then flooded with a rich, custardy egg mixture before baking into pure breakfast perfection.
It feeds a crowd, reheats beautifully, freezes like a dream, and somehow tastes even better the next day. Truly iconic behavior.
Why This Casserole Is So Good
This recipe works because it’s built in layers — and each layer pulls its weight.
- Buttery hashbrowns create a crispy, golden base
- Sausage + peppers + onion bring savory, slightly sweet depth
- Monterey Jack + sharp cheddar give you melty + bold cheese energy
- Eggs + half-and-half bake into a soft, custardy center
- Seasoned salt + dry mustard quietly do the flavor heavy lifting
It’s rich without being greasy, filling without being heavy, and comforting in the way only a breakfast casserole can be.
A Little Breakfast Casserole Fun Fact 🥔🍳
Breakfast casseroles really took off in mid-century America as a way to feed large families and church groups without standing at the stove flipping eggs for an hour. They were designed to be make-ahead, budget-friendly, and crowd-pleasing — which explains why they’re still undefeated decades later.
Some things never go out of style.
Let’s Talk About the Hashbrown Base
This casserole starts by baking the hashbrowns on their own with melted butter first — and that’s the secret. That extra step ensures the bottom doesn’t turn soggy once the eggs go in. Instead, you get potatoes that are tender inside with little crispy, golden edges around the pan.
The Sausage Layer (aka The Flavor Core)
Breakfast sausage is doing a lot of work here, and it shows up strong. Cooking it with chopped red pepper and onion builds flavor and keeps everything from tasting flat.
And yes — you can skip the vegetables entirely if that’s your family’s vibe. No adjustments needed. This casserole is flexible like that.
Cheese Matters
Using two cheeses isn’t just extra — it’s strategic.
- Monterey Jack melts beautifully and keeps things creamy
- Sharp cheddar adds that classic breakfast casserole flavor
Together? Perfect balance.
The Egg Mixture: Creamy, Not Dry
This is not a dry egg bake. The combo of eggs + half-and-half (or cream / evaporated milk / whole milk) creates a soft, custardy center that sets beautifully without overbaking. I also sometimes add dollops of creme fraiche.
The dry mustard is optional, but it adds just a little something-something in the background — not mustardy, just deeper.
Overnight, Make-Ahead, Freezer Friendly (Yes to All)
This casserole is basically the MVP of meal prep.
- Assemble it ahead and refrigerate overnight
- Bake it fresh in the morning
- Store leftovers for up to 5 days
- Freeze individual portions and reheat when needed
It’s the breakfast you make once and enjoy all week — or the secret weapon you keep in the freezer for busy mornings.
What This Tastes Like
Imagine:
- crispy buttery potatoes
- savory sausage
- gooey cheese
- fluffy eggs
- a slightly crisp top
- warm, cozy, nostalgic comfort
It’s the kind of breakfast that makes people linger at the table.
When to Serve This
Perfect for:
- Christmas morning
- Holiday brunch
- Weekend guests
- Baby showers
- Meal prep breakfasts
- “We need to feed a lot of people” situations
Basically anytime you want breakfast to feel special without extra stress.
Ultimate Sausage Hashbrown Breakfast Casserole
Ingredients
- ½ cup butter melted (1 stick)
- 1 30-oz package frozen shredded hash brown potatoes (diced works, shredded preferred)
- Salt and black pepper to taste
- 1 lb breakfast sausage I use Jimmy Dean
- 1 red pepper chopped
- ½ small onion diced
- 1½ cups shredded Monterey Jack cheese packed
- 1½ cups shredded sharp cheddar cheese packed
- 8 large eggs
- 1⅓ cups half and half cream, evaporated milk, or whole milk
- 1 tsp seasoned salt
- ½ tsp kosher salt ¼ tsp if using table salt
- ½ tsp black pepper
- ¼ tsp dry mustard optional
Instructions
- Preheat + Prep: Preheat the oven to 400°F.
- Make the Hashbrown Base: Add the frozen hashbrowns to a greased 9×13-inch baking dish and spread evenly. Pour the melted butter over the potatoes and mix to coat. Season with salt and pepper.
- Bake the Potatoes: Bake uncovered at 400°F for 30–35 minutes, until mostly cooked and lightly golden on the edges. Remove from the oven and reduce oven temperature to 350°F.
- Cook the Sausage Layer: While the potatoes bake, cook the breakfast sausage, red pepper, and onion in a skillet over medium-high heat. Break up the sausage and cook for 5–7 minutes until browned and the vegetables are softened. Drain excess grease if needed.
- Layer the Casserole: Add the sausage mixture over the baked hashbrowns. Either spread into an even layer or gently stir to distribute. Sprinkle Monterey Jack and cheddar evenly over the top.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, half and half, seasoned salt, kosher salt, pepper, and dry mustard until smooth.
- Assemble: Pour the egg mixture evenly over the casserole.
- Bake: Bake at 350°F for 35–45 minutes, until the edges are bubbly, lightly browned, and the center is mostly set with minimal jiggle.
- Rest + Serve: Remove from the oven and let rest for 5 minutes before slicing and serving.
